Good morning fall, cabbage and grapes are the stars in this blog post published in the Chef’s Handyman food blog
Chef’s Handyman Red Cabbage Soup with Grapes
Purple and ruby red are the colors of fall. Bright colors do underline a colorful season and tasty dishes. Warm spices like cinnamon, cardamom, ginger and anise are now very welcome. A slight breeze of Christmas is already in the air. The days are shorter and colder. It’s so cozy being at home surrounded with a fireplace. Organizing dinner parties and cooking with friends is now very popular.
Red cabbage and grapes are good friends. One starter is served as hot dish and the other one as raw salad.
Chef’s Handyman’s fall specials: Red cabbage and grapes served as soup and as salad
Both dishes can be prepared with one bigger cabbage. Shred and wash the cabbage.
To make soup, chop the onion and glaze in olive oil. Add one half of the prepared cabbage. Simmer on medium heat for 4 minutes. Quench with vegetable stock. Add 3 tbsp. of dried cranberries and 1 grated apple. Sprinkle with lemon juice. Close the pan and cook the cabbage on low heat for 20 minutes or until soft and blend them. Strain the mixture through a sieve. Add soy milk. Season the soup to taste with cinnamon, salt and black pepper.
Cut grapes into half. Melt sugar in a non-sticking frying-pan. Caramelizes the grapes
Place the soup in plates or cups. Garnish with the grapes and thyme. To make hearts, place small drops of soy milk on the soup. Split the drops with a toothpick.
Shopping list for serves:
Vegetables: 800 g or 26 oz. cabbage, 1 onion
Fruits: 1 lemon, 1 apple, 300 g or 10 oz. grapes
Dried Fruits: 2-3 tbsp. Cranberries
Stock: 5 dl or 2 cups of vegetable stock
Soy Milk: 1-2 dl or 4-6 fl. oz.
Spices: Salt, black pepper, cinnamon
Herbs: 1 bunch thyme
Oil: Olive Oil
Chef’s Handyman Cabbage Salad with Grapes and Oranges
To make salad, place chopped cabbage into bowls. Add orange slices and grapes. Garnish with orange zest and rocket. Season the salad with black pepper and salt.
To make dressing, combine 2 tbsp. of olive oil, 6 tbsp. of soy cream, 2 tbsp. of soy milk, 2 tbsp. of orange juice, 1 tsp. of mustard, 1 tbsp. of apple vinegar and chopped rocket. Season the dressing to taste with chili powder, salt and black pepper.
Sprinkle the salad with dressing. Serve additional dressing in a separate bowl.
Chef’s Handyman tip, top the salad with nuts.
Shopping list for 4 serves:
Vegetables: 800 g or 26 oz. red cabbage
Fruits: 1-2 oranges, 400 g or 13 oz. grapes
Salad: 200 g or 7 oz. rocket
Soy Products: 6 tbsp. soy cream, 2 tbsp. soy milk
Spices: 1 tsp. mustard, salt, black pepper, chili powder
Vinegar: 1-2 tbsp. apple vinegar
Oil: Olive oil
Have a great weekend, yours Chef’s Handyman team.
Outlook of the next blog post published in the Chef’s Handyman food blog: Chestnuts, apples and pears.
